Spring Peas with Pancetta and Shallots
Fresh peas are cooked with pancetta and shallots.
Ingredients
- 1 tablespoon olive oil
- 3 ounces pancetta (or unsmoked pork belly) diced
- 2 ounces shallot peeled and sliced
- 2 whole garlic cloves peeled
- 2 cups (284 grams) fresh peas
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1 tablespoon vegetable stock or water
Instructions
- To a sauté pan heat the olive oil over medium heat.
- Add the pancetta, cook for 2 minutes. Add the shallot and cook until it is softened, about 5 minutes.
- Add the whole garlic cloves, peas, salt, pepper. Cover and cook for 10 minutes, remove the garlic. Serve warm.
Video
Nutrition
Serving: 1/2 cup | Calories: 489kcal | Carbohydrates: 66g | Protein: 24g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 10g | Cholesterol: 15mg | Sodium: 166mg | Fiber: 23g | Sugar: 25g